Souvlaki Chicken With Orzo

  • Recipe serves: 4
  • Prep Time 20 min
  • Cook Time 15 min


  • 1 lb. boneless, skinless chicken breast halves, thinly sliced into cutlets or pounded 1/2-inch-thick
  • 6 Tbsp. I Can't Believe It's Not Butter!® made with Olive Oil Spread
  • 1 clove garlic
  • 1 medium plum tomato, chopped
  • 1 bag (10 oz.) baby spinach leaves
  • 1/2 cup dry white wine or chicken broth
  • 2 Tbsp. lemon juice
  • 1 cup diced feta cheese (about 4 oz.)
  • 1/2 tsp. dried oregano leaves, crushed
  • 8 ounces orzo pasta, cooked and drained


  1. Season chicken, if desired, with salt and ground black pepper. Melt 2 tablespoons I Can't Believe It's Not Butter!® made with Olive Oil Spread in large nonstick skillet over medium-high heat and brown chicken. Remove and set aside.
  2. Melt 2 tablespoons Mediterranean Blend in same skillet over medium heat and cook garlic, stirring occasionally, 30 seconds. Add tomato and spinach. Cook, stirring frequently, 2 minutes. Stir in wine. Bring to a boil over high heat. Reduce heat to low and simmer 2 minutes. Return chicken to skillet and stir in lemon juice, cheese and oregano. Simmer 2 minutes or until chicken is thoroughly cooked.
  3. Turn into deep platter to serve and garnish, if desired, with chopped pitted kalamata olives. Toss hot orzo with remaining 2 tablespoons Mediterranean Blend and serve with chicken.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size per serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size per serving
Amount Per Serving
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g